Classic Caesar                                                                                                                             10                          

bacon crumbs, croutons , Parmesan and anchovies

                                                                                                              

Pumpkin potato pie (v)                                                                                                                10

chestnuts, brie and clovesirup

 

Beef Tataki                                                                                                                                   12                          

spicy couscous, wasabi pesto, green cauliflower tempura and puffed sweet pepper 

 

Scallops                                                                                                                                         14

celeriac mash, celery ribs and truffle

 

Dutch shrimps                                                                                                                            13                          

avocado cream, croutons, cucumber and Yuzu crème fraîche 

 

Grilled seabass                                                                                                                            12

pumpkin cream, smoked beetroot and chestnut mayonnaise 

 

Duck breast                                                                                                                                 12                           22

Jerusalem artichoke, chicory, Amarena cherries and duck liver sauce

 

Sweet bread                                                                                                                               14                           26

spätzli, stewed pear, white cabbage and sweet sherry gravy

 

Venison                                                                                                                                        13                           25
scalloped potatoes, carrot and onion mash with whole grain mustard bacon gravy

Sushi                                                                                                                                              14                           26

maki, nigiri and handroll

 

Grilled tuna                                                                                                                                13                           24

rice noodles, grilled bok choy and sweet and sour mango

 

Shrimps                                                                                                                                         12                           22

lemon risotto and grilled zucchini

  

Lentils risotto (v)                                                                                                                      10                           18

black salsifies, oranges, cabbage roll and mushrooms

 

Veal rump steak                                                                                                                                                       23

oxtail and mushrooms ravioli with oxtail broth

 

Flank steak                                                                                                                                                                 23

rucola mash, Livarno sausage and olive gravy

 

Big cod                                                                                                                                                                          22

fesh pasta, preserved Portobello mushroom and Parmesan

 

Sole à la meunière                                                                                                                      catch of the day
potatoes and ratatouille

 

Puff pastry (v)                                                                                                                                                           17

eggplant, grilled veetables, tomatoes, Machego cheese and Spanisch olive oil

 

Gillardeau oysters                                                                                                                each                          2,75

                                                                                                                           ½ dozen                             15

 

Baerii caviar (10 grams)                                                                                                                                         25

blinis and crème fraîche

 

Dendy’s menu                                                                                                                                                           35

daily 3-course menu

 

 

DESSERTS

 

Lemon sorbet                                                                                                                                                              8

vanilla marshmallow, grapefruit, peppermint vodka syrup and Prosecco foam

 

Carrot cake                                                                                                                                                                    8

dark chocolate ice-cream, passion fruit and lime

 

Bavarian cream of Champagne                                                                                                                             8

vanilla jelly, figs and pistachio ice-cream

 

Hazelnut parfait                                                                                                                                                          8

chocolate fudge and oranges

 

Cheese platter                                                                                                                                                          13

with nut and raisin bread